Thursday, May 29, 2014

Paleo Grilled Pineapple & Teriyaki Turkey Burgers


I think there are few things tastier than grilled pineapple. I went into dinner the other night with a lb. of ground turkey and the intention of somehow turning it into burgers topped with grilled pineapple rings.

For the burgers themselves I used a recipe from Skinnytaste that incorporates carrot and green onion. The little kick of fresh ginger was super delicious!

I liked her idea of using a homemade teriyaki sauce, but threw mine together with some different ingredients. It was super good and I will definitely be using the recipe again in Asian cooking... if you skip the starch slurry it's a much thinner sauce that would be great in a stir-fry!

Paleo Grilled Pineapple & Teriyaki Turkey Burgers

burgers:
adapted from Skinnytaste

1 lb. ground dark meat turkey
1 carrot, peeled & grated
2 minced green onions (both white and green part)
1 tsp. minced fresh ginger
1/2 tbs. coconut aminos
1/4 tsp. red pepper flakes
salt & pepper

Combine all ingredients in a large bowl. Use hands to thoroughly combine. Form into 4 patties and grill to desired doneness.

teriyaki glaze:

3 tbs. coconut aminos
1/4 cup water
1 tbs. rice wine or apple cider vinegar
palm sugar or raw honey, to taste (I used about 2 tsp.)
1 tsp. garlic powder
1 tsp. minced fresh ginger
1/2 tbs. arrowroot powder, mixed with 1 tbs. cold water

Combine coconut aminos, water, vinegar, sweetener and seasoning in a small pot over medium-low heat. Cook until thoroughly blended and starting to thicken, about 10 minutes

Stir in arrowroot mixture and cook for another 1-2 minutes, or until thick.

additional ingredients:

lettuce leaves
fresh pineapple, cored & cut into rings

Grill pineapple rings for 2-3 minutes a side. To assemble burgers, place lettuce leaves on plate and top with burgers. Drizzle teriyaki glaze over burger, then top with a grilled pineapple ring.


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